Easy instant pot chicken taco bowls that take just 5 minutes of prep. A family favorite meal idea that's perfect for busy weeknights. Just simply dump and go!
Layer ingredients (in this order) in your instant pot. First, place half of the chicken broth in the bottom of the pan. Then add the chicken and rub the salt and chili powder on top. Next pour the salsa evenly on top. Then add the black beans and corn. Last add the rice. Then evenly drizzle the remaining chicken broth over the top. Lightly press down so the rice is immersed.
Cook on high pressure for 8 minutes (10-12 minutes if the breasts are frozen depending on how thick they are). It will take about 10-15 minutes for the instant pot to reach pressure. Once it's done cooking, allow to natural release for 12 minutes. Then do a quick release.
Allow to sit a couple minutes with the lid off. Remove chicken to shred. Lightly fluff the rice with a fork. Then add chicken and lime juice.
Serve in bowls. Add favorite toppings like cheese, sliced avocado and sour cream and serve with tortilla chips.
Notes
To meal prep: Add rice mixture to the bottom of 4-6 meal prep containers, then add chicken mixture on top. Cover with lid and place in the fridge until ready to enjoy. You can even prepare your desired toppings ahead of time too.The leftovers taste great rolled up in a tortilla to make a burrito.